Oaxacan street food flavors that you won't want to miss.
2 links chorizo (about 4 ounces each)
2 flour tortillas
2 cloves garlic
1 16 ounce can pinto beans (or any kind of bean)
8 ounces mozzarella cheese (or, even better, used smoked mozzarella)
2 teaspoons plus a pinch of dried ground cumin
TOOLS YOU NEED
Abbio Sauté Pan
Abbio Nonstick Skillet
Potato masher (or large fork)
Prepare your cheese by pulling into strips and setting aside
Place a pan over high heat and drizzle with oil.
While you oil is warming chunk up your chorizo and rough chop the garlic.
Toss a tortilla into the hot pan and fry for about 1 minute on the first side, flip, and fry 1 more minute. If it puffs up, smoosh the bubbles down with a spatula. Cook until well browned and firm. Remove from the pan and place on a plate.
Fry up the second tortilla the same way, and place it on another plate.
Add chorizo to the pan and season with salt.
Once the chorizo is cooked, remove it from the pan, leaving the fat in the pan.
Add the garlic to your pan and cook for 30 seconds.
Add the beans, with juices, to the garlic. Season with salt and stir to combine.
While the beans are cooking, halve your avocado, and remove the pit. Scoop out the two halves, thinly slice, and set aside.
Grab a tool to smash beans (whatever you’ve got). Smash the beans in the pan, stir them up, and add cumin.
Place a clean pan over high heat for cheese melting.
To build a tlayuda, spread half of the crushed beans over the tortilla, right up to the edges. Top with half the chorizo, half the cheese, and a sprinkle with cumin.
Place the whole thing into the clean hot pan and cover to melt cheese, about 1-2 minutes.
Build your second tlayuda the same way.
Remove the first one from the pan and back to the plate.
Throw the second one in the pan to melt the cheese, cover, and cook 1-2 minutes. Remove from the pan and back to its plate.
Top your tlayudas with the avocado slices. Fiesta time!